• ½ cup apricot jam
  • 3 tbsp chili sauce
  • 2 tbsp Dijon mustard
  • 4 6 oz boneless, skinless chicken breasts, sliced into strips
  • 1 bell pepper, sliced
  • Nonstick cooking spray
  • Salt and pepper to taste


  1. In a small bowl, combine jam, chili sauce and mustard.
  2. Coat a large nonstick skillet with cooking spray and heat over medium-high heat.
  3. Add chicken and sauté for 2–3 minutes or until lightly browned. Add bell pepper and sauté two minutes more. Season with salt and pepper.
  4. Add apricot jam mixture and cook for an additional minute or until sauce is heated through.
  5. Eat with a side of brown rice.
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